Shrimp with Vegetable Relish
Rinse, peel and dice potatoes. Drain corn kernels. Peel shallots and garlic and finely chop.
Put the potatoes, shallots, garlic and ginger in a pot, add vinegar, stir in sugar, salt, cayenne pepper, allspice and coriander and simmer for about 45 minutes over medium heat, stirring occasionally. Add the corn and simmer very briefly. Place in 2 glasses (450 ml each) (approximately 2 cups each) and refrigerate about 4 days before serving.
Heat the clarified butter in a pan and fry the shrimp on both sides until golden. Season with salt and pepper. Top the relish with the prawns and serve immediately. For an attractive presentation, serve on a banana leaf, if desired.